Vegan foods are bursting with flavor and can be as satisfying as their meat-centric counterparts. This collection of delicious vegan recipes offers hearty dinners, simple snacks, and indulgent desserts for those seeking delicious plant-based options. Enjoy diverse flavors and textures, whether you’re a committed vegan or exploring new dietary choices.
1. Thai Green Curry
Thai Green Curry is a mellow, herb-rich, coconut milk-based dish full of savory flavors and a bit spicier. It’s usually made with chicken or beef, but some versions replace the animal protein with fish dumplings or extra firm tofu if you’re a vegetarian.
Green curry paste is the key to this curry. While you can use a jarred green curry paste, the flavor is much better when you make your own. This recipe uses a mix of fresh and dried ingredients that are easily found in any Asian grocery store.
Firstly, grind or pound the spices and herbs to form a powder. Then, peel and finely chop the garlic and shallots. Chop the galangal (it’s sometimes called blue ginger) and lemongrass. Finely cut the cilantro roots and kaffir lime leaves. Then, finely slice the chiles and remove their stems (or use a whole dried chili and remove the skin).
Next, mix the spices, herbs, and oils in a blender or food processor and add the chopped vegetables. Once the mixture is well blended, add the coconut milk and boil. Then add the sliced chicken and simmer for 10 minutes. Finally, julienne the red spur chilies and scatter over the top with a handful of Thai sweet basil leaves to add some citrusy fragrance. This delicious, healthy vegan dish is perfect over rice or even better with quinoa! Or, if you’re a big fan of noodles, try it with ramen. You’ll love it! This is one of our absolutely delicious vegan recipes. Make it soon!
2. Miso Noodle Soup
This vegan miso soup is a delicious comfort food that can help ease you into the day. It’s simple to make, and you can customize it by changing the vegetables, noodles, and protein. It makes a great midweek dinner with you feeling rested and ready to take on your next adventure.
Miso is a Japanese condiment made with soybeans, salt, and koji (fungus). It adds a rich, umami flavor to this bowl of goodness. It’s also a great source of probiotics and is very soothing for the digestive tract.
This recipe is a quick and easy one-pot meal full of flavor from the ginger and garlic, plus many nutrients from the mushrooms, cabbage, and tofu. If you don’t have shiitake mushrooms on hand, you can substitute them with any other type you like or use a combination of different kinds. The vegetables can also be changed but include greens and a hard-boiled egg.
Adding quick-cooking noodles (such as ramen) makes this dish even more, filling while adding a fun texture to the broth. You can cook the chanterelles with a glaze of molasses, soy sauce, garlic, ginger, and red pepper flakes to create a savory flavor.
People usually serve this dish in a traditional Japanese donabe, but you can also serve it in a large bowl. You can prepare it ahead of time, and it gets even better the next day as the flavors meld together and the ingredients become more tender. Just be sure to stir it well before serving. Left unattended, soba noodles tend to get mushy very quickly.
3. Potato Casserole with Mushrooms and Spinach
A delicious alternative to risotto and lasagna, this recipe is ideal for vegetarians and features a wonderful mix of textures and flavors. The mushrooms and spinach meld together wonderfully with the potatoes and Reblochon cheese to create a mouthwatering dish. This recipe is perfect for a late autumn or winter evening dinner and will impress your guests.
According to Vegan Cooking Life, This hearty vegan dish is the ultimate comfort food. It combines the earthy goodness of mushrooms with steamed spinach and creamy baked potato slices. The hint of black salt gives it a deliciously rich and savory taste. It is a great choice for a cold night or even for brunch.
Heat oil in a skillet over medium-high heat. Add shallots, garlic, 1/2 teaspoon of salt and pepper, and sauté until softened, about 1 minute. Stir in mushrooms and cook, stirring until water leaches from them and they begin to brown; about 7 minutes. Stir in balsamic vinegar and cook for 1 minute. Remove from heat and add spinach to the pan, tossing to wilt. Toss with arugula, if desired, and season with salt and pepper.
Add broth and flour and whisk until smooth. Add milk and a little more salt, and cook until thickened. Pour the mushroom mixture into the baking dish and arrange potato slices on top. Spread with remaining sauce and sprinkle with cheese. Bake until the casserole is browned and bubbly, 20-25 minutes.
This casserole can be made ahead of time. It is a perfect breakfast casserole as well. Reheat in the oven to a warm and cheesy consistency. The recipe can also be varied by adding different spices or herbs to the mushroom and potato mixture, such as chili powder, paprika, or oregano, for an added kick.
4. Cauliflower Burgers with Thousand Island Aioli
These flavor-packed cauliflower bites will impress, whether served as an appetizer or entree. The creamy, cheesy sauce is studded with umami-rich mushrooms and spinach. The crunchy texture of the cauliflower lends a satisfying crunch to each bite. Make this easy vegan recipe your new favorite snack or appetizer for any occasion!
Infused with savory mushrooms and fresh herbs, this comforting plant-based soup is a hearty, simple meal to prepare. Toss in a variety of your favorite vegetables to customize this recipe, and enjoy it as often as you like!
Aioli is a versatile vegan condiment that can be enjoyed with various meals. Use it as a dip for fish, cold meats, and fries. Add a pinch of Sriracha or hot sauce to the recipe for a spicy twist. If you’re craving something sweeter, try mixing in a spoonful of chopped pickles or a drizzle of honey.
In a large bowl, combine the ingredients for the aioli. Mix until smooth and refrigerate if making ahead. This delicious vegan recipe is an easy, healthy way to satisfy any craving for Italian food. Crispy portobello patties topped with tangy plant-based Thousand Island aioli make a deluxe sandwich that tastes just like fast food. Make this delicious plant-based recipe for your next outdoor BBQ or whenever you’re craving a filling and nutritious diet.
A cup of aioli is the perfect accompaniment to these flavorful plant-based meatballs! You can even drizzle aioli on a salad or serve it alongside corn fritters. It’s also a great dipping sauce for sandwiches, pizza, or any other dish you can imagine. Toss in a handful of chopped cilantro or basil for a Tex-Mex twist, and swap the Italian seasoning for ground cumin and coriander to give these meatballs an authentic Southwestern taste.
5. Cauliflower Bites
These buffalo cauliflower bites are a veggie-centric tribute to traditional hot wings and a great addition to any party appetizer menu. You can easily make them with minimal ingredients and switch up the delicious tangy homemade sauce with a different dipping option (such as Ranch or Blue Cheese dressing). The perfect snack for any game-day party, this recipe will surely please meat eaters and veggies alike!
To begin making these crispy breaded cauliflower bites, preheat the oven to 450 degrees F and line a baking sheet with parchment paper or non-stick cooking spray. Then whisk together the flour, paprika, cayenne pepper, garlic salt, and onion powder, then slowly pour in water until you have a thick batter consistent with an American pancake. Wash the cauliflower, cut it into bite-sized pieces, and then toss them in the batter to coat. Once coated, place them on the greased baking sheet and bake.
Once the cauliflower is baked and browned, toss it with butter and hot sauce until thoroughly coated. Then serve them on a platter with celery sticks and enjoy! I recommend serving these crispy cauliflower bites right away because they tend to soften with time, but you can also store them in an airtight container for up to 3 days.
To make these tasty buffalo cauliflower bites vegan, swap the butter for plant-based butter. You can substitute the milk with dairy-free milk, such as almond or soy. If you do not have buttermilk, add 1 tablespoon of lemon or apple cider vinegar to 3/4 cup of your favorite milk and let it sit for 5 minutes!